RACHAEL RAY FISH IN PARCHMENT PAPER RECIPE RECIPES

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GINGER-GARLIC FISH IN PARCHMENT RECIPE | RACHAEL RAY ...



Ginger-Garlic Fish in Parchment Recipe | Rachael Ray ... image

Provided by Rachael Ray : Food Network

Categories     main-dish

Total Time 29 minutes

Prep Time 15 minutes

Cook Time 14 minutes

Yield 4 servings

Number Of Ingredients 10

Parchment paper
4 (6 to 7-ounce) portions sea bass
Salt and freshly ground black pepper
1 bunch scallions, cut into 3-inch pieces on an angle
1/2 pound shiitake mushrooms, stemmed and sliced
3 to 4-inch knob ginger, peeled and thinly sliced
4 large cloves garlic, peeled and thinly sliced
3 tablespoons honey
2 tablespoons rice wine vinegar
3 tablespoons tamari sauce

Steps:

  • Preheat oven to 375 degrees F.
  • Rip off 4 pieces of parchment to form packets each about 12-inches long. Season fish with salt and pepper. Place a piece of parchment in a shallow dish then in the center of the paper stack 1/4 of the scallions and shiitakes, layer with slices of ginger and garlic and top with fish. Combine the honey, vinegar and tamari and pour 1/4 of the sauce over fish. Fold over the top of the parchment then roll the sides in to form a sealed pouch. Repeat with remaining parchment and ingredients. Arrange the pouches on a baking sheet and roast in hot oven 12 to 14 minutes.

FISH IN PARCHMENT WITH POTATO ... - RACHAEL RAY IN SEASON



Fish in Parchment with Potato ... - Rachael Ray In Season image

Provided by Rachael Ray Every Day

Number Of Ingredients 14

6 small white-skinned or baby Yukon Gold potatoes (3/4 to 1 lb.)
1 medium or 2 small zucchini
1 medium or 2 small onions
2 small plum or Roma tomatoes, very thinly sliced
½ cup white wine or dry vermouth
1/4 cup EVOO
1/4 cup flat-leaf parsley leaves, finely chopped
8 cloves garlic, crushed
2 sprigs fresh oregano, leaves stripped from stems and chopped
Salt and pepper
4 thick-cut fillets sustainable cod (6 to 8 oz. each)
1 tsp. crushed red pepper
1 lemon, zested (about 1 1/2 tsp.)
4 pats butter

Steps:

  • Preheat the oven to 450°.
  • Using a mandoline or the slicer side of a box grater, very thinly slice the potatoes, zucchini and onion.
  • In a large bowl, mix the potatoes, zucchini and onion with the tomatoes, wine, EVOO, half the parsley, the garlic and oregano; season with salt and pepper.
  • Cut 4 large sheets of parchment paper, each about 12 by 16 inches. Arrange 1 sheet with the short side in front of you. Place a quarter of the potato mixture horizontally along the bottom half. Top with a fish fillet [1, above]; season and top with 1/4 tsp. crushed red pepper and a quarter of the lemon zest. Add a pat of butter and some of the remaining parsley. Fold the parchment over the fish [2, above], then roll and crimp the edges to seal along one side so it looks like an empanada or turnover [3, above]. Transfer the packet to a baking sheet. Repeat with the remaining ingredients.
  • Bake until the fish is just opaque in the center and the potatoes and zucchini are just tender (a knife will easily slide into the fish when pierced through the paper and will be hot to the touch), 17 to 18 minutes. Using a large spatula, carefully transfer the packets to shallow bowls or plates. Open carefully (lots of steam will be released).

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